Carrot Cake

A simple and delicious idea for a healthy treat! Carrot Cake is a classic of American baking that has become popular worldwide for its ease and irresistible flavor. Use organic carrots for the best taste, and enrich the cake with your favorite nuts such as walnuts, hazelnuts, or almonds. Traditionally topped with cream cheese frosting, this moist and flavorful carrot cake is perfect for both kids and adults.

Print the Recipe

Prep Time: 30

Cook Time: 45

Carrot Preparation: 2

Total Time: 3 15

6 people

Baked Desserts

Equipment

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Stand Mixer or Hand Mixer
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Cake Pan

Ingredients

80 g All-purpose flour (low protein W150)
100 g Hazelnut flour (toasted)
100 g Almond flour
5 g Baking powder
3 g Salt
250 g Carrots (grated and dried)
200 g Butter (softened)
140 g Granulated sugar ((Batch 1))
1 pod Vanilla bean
80 g Egg yolks
100 g Egg whites
50 g Granulated sugar ((Batch 2))

Instructions

Grate the carrots (washed) or juice them, recombining the pulp and juice. This ensures full flavor rather than using only the fibrous part.
Spread the pulp on a baking tray lined with parchment paper and dry in the oven for 2 hours at 120°C (250°F), keeping the door slightly open.
Whip the egg whites with sugar (Batch 2) until medium peaks form. The meringue should be firm but not too stiff.
In a stand mixer, cream the butter with sugar (Batch 1) and vanilla until light and fluffy.
Gradually add the yolks, then fold in the well-dried carrots for an airy mixture.
Add the flours, salt, and baking powder, then gently fold in the meringue using a spatula.
Pour the batter into a greased and floured 24cm (9-inch) cake pan. Keep the cake height low to ensure even baking.
Bake at 160°C (320°F) for 30 minutes with the oven closed, then another 10–15 minutes with the door slightly open to dry the cake.
Let the cake cool slightly in the pan, then unmold and dust generously with powdered sugar.
For best flavor, enjoy the cake the following day.

Notes

Optionally, top with a cream cheese frosting like the one used in Red Velvet or Pumpkin Cupcakes. The cake can also be frozen at -18°C for up to 30 days in an airtight bag.